- botanical name: Rumex scutatus
- perennial zones 4-8
- height 12-24″
- spacing 6-8″ apart
- full sun tolerant, morning shade/afternoon sun
- rich, acidic soil with good drainage
- flower color off white/tan
- use in salads, seafood dishes, Sorrel soup
*Please note: We accept plant orders at any time of the year and if you prefer to place an order outside our regular shipping months of April-May, ordering is still easy. “Why we only ship in April and May”
Due to the nature of shipping live plants, when you place an order, we will simply hold your order and ship it at the proper time for your zone, when weather permits in April 2013. Seed packets are shipped year round through USPS.
For more information see our “Ordering and Shipping Policy.”
Sorrel, also known as ‘bucker-leaf’ sorrel, is much like spinach, it is tasty when cooked and served with a bit of salt and pepper, or it can be eaten fresh in salads. Its taste is crisp, tangy, slightly bitter and will add zest to a mixture of greens, tossed with a vinaigrette. A few leaves added to seafood dishes, brings a complementary flavor. One of the most common uses of Sorrel is French Sorrel soup, made with potatoes, cream, and egg yolks.
Sorrel is not one of the more gorgeous plants in the garden, but a plant or two is enough to provide for the average family. It is high in fiber and loaded with vitamins, especially vitamin C. The oxalic acid in the leaves are what gives it the tart flavor. Harvest it often or keep it pinched back. In excessive heat, mulching around the plant will help improve the flavor of the leaves.
French Sorrel seeds are also available. Purchase them here.
Indoors – sow 3-4 seeds per inch,1/4″ deep in sterile seedling mix, 3 weeks prior to planting outside. Transplant 6-8″ apart. Two weeks after seeding, salad greens can be potted into individual pots or cell trays. Remember to harden off for 2-3 days before planting out. To harden off, set plants outside in a sheltered area and reduce the amount of water.
Outdoors – direct sow as soon as the soil can be worked. Cover seeds lightly and gently press down. Thin when 2-3 true leaves have formed to 6-8″ apart. Days to germination 2-15. 60 days to harvest.
Water during dry weather and trim often to keep leaves small and tender. Most greens can germinate when the soil temperature is as low as 40 degrees F and perform best when the air temp is between 60-70 degrees F. With a bit of planning, you can plant every 3 weeks, all season long, for a continual harvest. Apply 1 cup of organic fertilizer per 10 row feet to provide the nutrition necessary for optimum production.
Harvest side leaves until the plants become well established; later, the plant can be cut completely, right above the soil. Removing flower heads immediately will help deter bolting. Note; the second year the plants will spread and can be divided and transplanted.